Creamy Pumpkin Pie Bars Recipe
Pumpkin Pie Bars have all the spice and warm flavors of traditional pumpkin pie. They are just way easier to make. No pie crust to roll out.
Prep Time15 minutes mins
Cook Time45 minutes mins
Course: Dessert
Cuisine: American
Keyword: bars, creamy, pie, pumpkin
Servings: 9
Calories: 262kcal
Author: Leigh Harris
Gingersnap Crust
- 1 1/2 cup Gingersnap cookies crushed
- 2 tbsp Dark brown sugar
- 1/4 tsp Ground cinnamon
- 3 tbsp Unsalted butter melted
Pumpkin Filling
- 3/4 cup Granulated sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg Fresh ground is best
- 1/4 tsp Ground allspice
- 1/2 tsp Kosher salt
- 15 oz Pumpkin puree Not pumpkin pie filling
- 1 large Egg yolk room temperature
- 2 large Eggs room temperature
- 1 cup Half-and-half
- 1 tsp Vanilla extract
Crust
Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper leaving an overhang to easily lift the bars out after baking.
Crush the gingersnaps in a food processor. In a medium-size bowl combine the crushed gingersnap cookies, brown sugar, cinnamon, and melted butter. Mix to combine.
Pour the cookie mixture into the prepared pan and press it into an even layer on the bottom of the pan. Bake for 5-6 minutes. Set aside.
Pie Filling
In a large bowl whisk the sugar, cinnamon, ginger, nutmeg, allspice, and salt together.
Add the pumpkin puree, eggs, egg yolk, half-and-half, and vanilla. Whisk until combined.
Pour the filling over the crust and bake for 45-55 minutes. The filling should be mostly set and the very center just jiggles slightly.
Remove from the oven to a wire rack to cool to room temperature, then cover and refrigerate to chill completely. Overnight is best.
Slice and serve these pumpkin bars with whipped cream.
Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 255mg | Potassium: 224mg | Fiber: 2g | Sugar: 25g | Vitamin A: 7654IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg